These sandwiches are standard street fare throughout Southeast Asia, from Ho Chi Minh City and Phnom Penh to Vientiane. The baguettes, meats, mayonnaise and butter were introduced by the French; the coriander, seasoned carrots and hot chile give the subs their distinctive Southeast Asian character.
Great Comfort Food Recipes
6 long French rolls, halved lengthwise, or 2 long baguettes, each split
lengthwise and cut into 3 sections
Butter, for spreading
Mayonnaise, for spreading
About 2 tablespoons minced bird chile
3/4 pound pâté de campagne or thinly sliced mortadella, cured ham or any
other prepared meat
2 cups cilantro sprigs
How to Make It
Spread the cut sides of the rolls with butter and mayonnaise. Sprinkle some of the minced chile on the bottom half of each roll and top each with some of the Vinigared Carrots. Spread the pâté on each sandwich or arrange the sliced meats on the rolls and top with cilantro sprigs. Close the sandwiches, press them together firmly and serve.
A refreshing beer with a touch of sweetness will best match the sweet-and-sour flavors in these spicy sandwiches.
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